| Estimating the reproducibility of psychological science Open Science Collaboration Science 349 (6251), aac4716, 2015 | 7973 | 2015 |
| Individual differences in reward drive predict neural responses to images of food JD Beaver, AD Lawrence, J Van Ditzhuijzen, MH Davis, A Woods, ... Journal of Neuroscience 26 (19), 5160-5166, 2006 | 842 | 2006 |
| Conducting perception research over the internet: a tutorial review AT Woods, C Velasco, CA Levitan, X Wan, C Spence PeerJ 3, e1058, 2015 | 280* | 2015 |
| Effect of background noise on food perception AT Woods, E Poliakoff, DM Lloyd, J Kuenzel, R Hodson, H Gonda, ... Food Quality and Preference 22 (1), 42-47, 2011 | 198 | 2011 |
| On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes C Spence, X Wan, A Woods, C Velasco, J Deng, J Youssef, O Deroy Flavour 4, 1-17, 2015 | 196 | 2015 |
| Crossmodal correspondences between taste and shape, and their implications for product packaging: A review C Velasco, AT Woods, O Petit, AD Cheok, C Spence Food Quality and Preference 52, 17-26, 2016 | 193 | 2016 |
| Hedonic mediation of the crossmodal correspondence between taste and shape C Velasco, AT Woods, O Deroy, C Spence Food Quality and Preference 41, 151-158, 2015 | 160 | 2015 |
| Cross-cultural differences in crossmodal correspondences between basic tastes and visual features X Wan, AT Woods, JJF van den Bosch, KJ McKenzie, C Velasco, ... Frontiers in psychology 5, 1365, 2014 | 154 | 2014 |
| Visual, haptic and crossmodal recognition of scenes FN Newell, AT Woods, M Mernagh, HH Bülthoff Experimental Brain Research 161, 233-242, 2005 | 138 | 2005 |
| That sounds sweet: Using cross‐modal correspondences to communicate gustatory attributes KM Knoeferle, A Woods, F Käppler, C Spence Psychology & Marketing 32 (1), 107-120, 2015 | 125 | 2015 |
| ‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation G Simmonds, AT Woods, C Spence Food Quality and Preference 63, 18-27, 2018 | 123 | 2018 |
| Impaired recognition of basic emotions from facial expressions in young people with autism spectrum disorder: Assessing the importance of expression intensity S Griffiths, C Jarrold, IS Penton-Voak, AT Woods, AL Skinner, MR Munafò Journal of autism and developmental disorders 49, 2768-2778, 2019 | 110 | 2019 |
| Expected taste intensity affects response to sweet drinks in primary taste cortex AT Woods, DM Lloyd, J Kuenzel, E Poliakoff, GB Dijksterhuis, A Thomas Neuroreport 22 (8), 365-369, 2011 | 94 | 2011 |
| Does the shape of a cup influence coffee taste expectations? A cross-cultural, online study G Van Doorn, A Woods, CA Levitan, X Wan, C Velasco, C Bernal-Torres, ... Food Quality and Preference 56, 201-211, 2017 | 85 | 2017 |
| The context of colour–flavour associations in crisps packaging: A cross-cultural study comparing Chinese, Colombian, and British consumers C Velasco, X Wan, A Salgado-Montejo, A Woods, GA Oñate, B Mu, ... Food Quality and Preference 38, 49-57, 2014 | 84 | 2014 |
| “What’s your taste in music?” A comparison of the effectiveness of various soundscapes in evoking specific tastes Q Wang, AT Woods, C Spence i-Perception 6 (6), 2041669515622001, 2015 | 77 | 2015 |
| When “Bouba” equals “Kiki”: Cultural commonalities and cultural differences in sound-shape correspondences YC Chen, PC Huang, A Woods, C Spence Scientific reports 6 (1), 26681, 2016 | 76 | 2016 |
| Influence of the glassware on the perception of alcoholic drinks X Wan, X Zhou, AT Woods, C Spence Food Quality and Preference 44, 101-110, 2015 | 75 | 2015 |
| Rotating plates: Online study demonstrates the importance of orientation in the plating of food C Michel, AT Woods, M Neuhäuser, A Landgraf, C Spence Food Quality and Preference 44, 194-202, 2015 | 74 | 2015 |
| Cross-cultural color-odor associations CA Levitan, J Ren, AT Woods, S Boesveldt, JS Chan, KJ McKenzie, ... PloS one 9 (7), e101651, 2014 | 73 | 2014 |
Charles SpenceOxford UniversityVerified email at psy.ox.ac.uk
